The Butcher’s Table is a swanky steakhouse that opened with much acclaim in 2016 in Westlake featuring Mishima Reserve American Wagyu Beef. The Butcher’s Table and Mishima Reserve are part of Sugar Mountain—the group behind Beecher’s Handmade Cheese. The beef is special because it comes from full-blood Japanese Black Wagyu bulls crossed predominantly with Angus cows. Born and bred in America, Mishima Reserve works with a network of family ranches and manages every aspect of the cattle’s lives from breeding to feeding to care.

Helmed by Chef Morgan Mueller, his menu highlights include steak in various cuts and weights, seafood, a raw bar, and what really makes them stand out from other top steakhouses in the city is their steak tasting flights. Three tasting flights ranging from 12 oz to 16 oz start at $130. We chose the 16 oz of 5-star which includes 4 oz pieces of filet mignon, eye of rib, zabuton, and Manhattan cut New York. Each piece had its own unique flavor profile and all were perfectly cooked. The marbling of the Mishima Reserve meat creates a melt in the mouth experience. Our favorite was the eye of rib that had a nice peppery crust. We started the meal with a Field Green Salad that was light and fresh and the steak tartare. We loved the side of Mac and Cheese with Beecher’s cheese which was creamy and rich, with a depth of flavor we don’t encounter often (I find a lot of mac and cheese to be a bit bland and disappointing).

I’ve been on the non-alcoholic train for a while and it’s been exciting to see so many restaurants and bars get on board. The Butcher’s Table has a N/Agroni and N/A Orange Old Fashioned on the menu and we tried both. I loved the Old Fashioned, mostly because I’m a sucker for a maraschino cherry. Theirs are made in house—not the artificially colored candy red ones (though those have their place and I love those too)—and had all the elements of the jarred ones, but elevated and not as sickly sweet. In my opinion, a good NA drink is served just like the regular ones are—with a good complexity and balance of flavors and presently in an elegant way. This hit the mark and I’d definitely come back to get that drink again.

The lunch and happy hour menus feature a Ribeye burger (ribeye, flagship Beechers, red onion, pickles, zesty aioli), Mac and Cheese with Beecher’s original cheese and bread crumbs, and the dessert menu rotates seasonally with a few long-standing favorites including Dark Chocolate Ganache Cake.

The restaurant has three different spaces for whatever you’re in the mood for. The bar and the main level has high exposed ceilings and an industrial design. There’s a garage door that might be rolled up on a nice day and a view of the bustling intersection. And then the downstairs is more of a traditional steakhouse—with lower lighting that creates a more intimate ambience for a classy dinner.

A lesser known fact about The Butcher’s Table is that they have a working butcher shop in the restaurant. Open the same hours as the restaurant, you can pop in to purchase top quality meat to take home and prepare yourself. They offer all cuts of beef, smoked meats, and even ground wagyu burgers for $5 each. We love to grill in the summer, so we got some burger patties to take home and grilled them up for a dinner the subsequent night. They were so juicy, with the right amount of fat (s/o to my partner for grilling it well too). I plan to stop by the Butcher Shop to pick some up next time I’m in the neighborhood.

HOURS:

Monday – Thursday: 4:00 PM to 9:00 PM
Friday – Saturday: 4:00 PM to 10:00 PM
Sunday: CLOSED

Lunch
Tuesday – Friday: 11:00 AM to 2:30 PM

Happy Hour
Monday – Saturday: 4:00 PM to 6:00 PM